Apricot Lemon Marmalade

1. 1

   Remove and reserve seeds from unpeeled quartered orange and lemon.

2. 2

   Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.

3. 3

   Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.

4. 4

   Combine fruit mixture with the extra water in large saucepan; bring to a boil.

5. 5

   Reduce heat and simmer, covered, 45 minutes.

6. 6

   Transfer mixture to large heatproof bowl; cover.

7. 7

   Stand fruit mixture and seed mixture, separately, overnight.

8. 8

   Drain seeds over small bowl; reserve liquid and discard seeds.

9. 9

   Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.

10. 10

    Return fruit mixture with reserved seed liquid to pan; bring to a boil.

11. 11

    Add sugar and stir over heat, without boiling, until sugar dissolves.

12. 12

    Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.

13. 13

    Stand 5 minutes.

14. 14

    Pour hot marmalade into hot sterilised jars, seal while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.